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Chef with red wine glass

PORK PRIMAVERAPork Primavera

Serves 4

• 1 pound pork tenderloin, cut into 2 x 1/2 x 8-inch strips
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 green onions, sliced
• 1 zucchini, grated into coarse pieces
• 1/2 pound fresh peapods
• 8-10 cherry tomatoes, halved and drained
• 1/2 teaspoon oregano
• 1/2 cup dry white wine
• 1/4 cup grated Romano or Parmesan cheese
• 2 cups hot cooked fettucine
 

Cooking Directions
In a large frypan, saute garlic and pork strips in oil until lightly browned.

Add vegetables and seasonings.

Simmer for 4-5 minutes, stirring, until moisture is almost gone.

Add wine and simmer to reduce liquid.

Pour over pasta.

Toss all together with cheese. Serve immediately.

Serving Suggestions

Garden fresh vegetables and pork over pasta. Serve with foccacia bread and fresh fruit.


Nutrition Facts
Calories 350 calories; Protein 32 grams; Fat 10 grams; Sodium 140 milligrams; Cholesterol 80 milligrams; Saturated Fat 3 grams; Carbohydrates 80 grams; Fiber 4 grams
 
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

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